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And in the US, they started using 3 "different kinds of sugars" to make sugar appear lower on the list of ingredients that are sorted by quantity... i.e.: sugar, high fructose corn syrup & corn syrup

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"They" started that at least 20 years ago, probably 30+ years ago. I saw it myself in 1999.

thanks for the info., I didn't know when it started, but either way, it sounds wrong... pretty sure it wouldn't affect most recipes to use only one kind of sugar

Different sugars affect properties like texture and moisture retention differently, and aren't equivalently sweet.

Do you have a concrete example for the moisture retention case?

Cookies? Swap brown for white in a recipe and you'll wind up with a wildly different product, and they're 95% the same (white is almost pure sucrose, brown has a small amount of fructose and other traces).

Syrups contain quite a bit of water, and differ a bunch in constituent sugars.

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